Mangalorean Vegetable Pulao

Instructions

1. 1

   Prepare the rice by washing it thoroughly under running water until the water runs clear. Soak the rice in ample water for 30 minutes, then drain completely and set aside.

2. 2

   Make the masala paste.

   • In a dry pan over low-medium heat, roast the Byadgi and Guntur red chilies, coriander seeds, cumin seeds, fennel seeds, peppercorns, cinnamon, cloves, cardamom, and star anise for 2-3 minutes until they become aromatic. Be careful not to burn them.
   • Remove the roasted spices from the pan and let them cool down completely.
   • In a blender jar, combine the cooled spices, grated coconut, chopped onion, garlic cloves, ginger, and turmeric powder.
   • Add a few tablespoons of water and grind to a smooth, thick paste. Set aside.
3. 3

   Cook the pulao.

   • Heat ghee or oil in a heavy-bottomed pot or a pressure cooker over medium heat. Add the bay leaf and the sliced onion.
   • Sauté the onions for 5-7 minutes until they turn golden brown.
   • Add the mixed vegetables and continue to sauté for another 3-4 minutes until they are slightly tender.